Almond Christmas balls

For 63 balls / 1 pallet
  • 40 g chopped almonds
  • 300 g Whole milk couverture
  • 150 g whipped cream
  • pulp of 1/2 vanilla pod
  • 1 1/2 TL Gingerbread spices
  • 100 g Butter
  • 1 Palette whole milk hollow balls (62 Piece)
  • 300 g Dark chocolate couverture
  • 300 g White couverture
  • 63 Praline sleeves
  • Praline grid and cutlery
  • freezer bags
  • baking paper
120 minutes
Chop the almonds a little more finely, toast them in a pan and let them cool. Chop 225 g of whole milk couverture. Bring the cream to the boil and remove from the stove. Stir in the vanilla pulp, gingerbread spices and butter. Then add the chopped couverture and stir the mixture until smooth. Stir in the almonds and let the mixture cool down. Stir occasionally. Possibly briefly coolplace until thick. Pour the mixture in portions into a piping bag with a perforated nozzle (close the perforated nozzle with your finger) and fill the hollow forms to just below the edge. Chocolates for 3-4 hours (or refrigerate overnight). Chop the rest of the whole milk couverture, melt it in a hot water bath and let it cool down a little. Put in a freezer bag, cut off a small corner and use it to seal the molds. Chill for another 30 minutes. In the meantime, chop the semi-bitter and white couverture separately and melt each on a hot water bath. Let cool down a little and reheat briefly. Pour some couverture into a small freezer bag and set aside. Dip the hollow balls individually into the white or dark chocolate couverture using the praline cutlery (sprinkling fork), wipe off well and place on a praline grid. Sprinkle a little bit of the different colored couverture over it, let it sit a little (4-5 minutes) and turn on the praline grid (praline fork) until the balls have a hedgehog-like surface. Line a tray with baking paper and place the finished balls on it. Put in a cool place. Cover and decorate the remaining balls in portions. Place in praline sleeves and store in a cool, dry place. Makes 62 almond Christmas balls
Waiting time approx. 5 hours. Approx. 460 kJ / 110 kcal per ball. E 1 g / F 8 g / KH 9 g
1 portion approx:
  • 110 kcal
  • 460 kJ
  • 1 g protein
  • 8 g ​​fat
  • 9 g carbohydrates


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